Blueberry Crumble Cake

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Let them eat cake

Blueberry Crumble Cake

Another recipe from the amazing Jenn Segal. She calls it Blueberry Coffee Cake (aka Boy Bait) but I like to call it Blueberry Crumble Cake.

Blueberry Crumble Cake

  • Servings: 12 to 16

  • Prep Time: 30 Minutes

  • Cook Time: 40 Minutes

  • Total Time: 1 Hour 10 Minutes



  • 80 g packed light brown sugar

  • 65 g all-purpose flour, spooned into measuring cup and leveled-off

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon salt

  • 55 g unsalted butter, cold, cut into 1/2-inch chunks


  • 250 g all-purpose flour, spooned into measuring cup and leveled-off

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 110 g unsalted butter, softened

  • 120 g granulated sugar

  • 2 large eggs

  • 1-1/2 teaspoons vanilla extract

  • 1 teaspoon packed lemon zest, from 1 lemon

  • 1/2 cup milk

  • 350 g fresh blueberries (or frozen bluberries but do not defrost)


  1. Make the streusel topping:

    • Combine the brown sugar, flour, cinnamon, and salt in a small bowl.

    • Using your fingers, mix until no lumps of brown sugar remain.

    • Rub in the butter with your fingertips until it reaches a crumbly state. Refrigerate until ready to use.

  2. Preheat the oven to 190°C and set an oven rack in the middle position.

  3. Grease a 23-cm square pan with butter or nonstick cooking spray.

  4. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

  5. In the bowl of an electric mixer, beat the butter and granulated sugar until creamy, about 2 minutes.

  6. Add the eggs one at a time

  7. Beat in the vanilla extract and lemon zest.

  8. Gradually add the flour mixture, alternating with the milk, beating on low speed to combine

  9. Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not over-mix.

  10. Transfer the batter to the prepared pan and spread evenly.

  11. Sprinkle the streusel topping evenly over the batter.

  12. Bake for 40 to 45 minutes, until golden brown around the edges and a cake tester comes out clean.

  13. Let cool in the pan on a rack for about 20 minutes, then serve right from the pan.

  14. This cake is best served on the day it is made. Leftovers will keep well for a few days wrapped in foil and stored at room temperature.

  15. Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.


French Apple Cake

Since I started my new found hobby in baking, I have baked this French Apple Cake recipe from Jenn Segal of Once Upon A Chef quite a number of times. I have since made some tweak to the recipe and this version seems to work best for my taste. What I have tweaked are the amount of sugar, the amount of apple and made replacement to the butter and the alcohol.

Original recipe from Jenn Segal

  • Servings: 6-8

  • Prep Time: 20 Minutes

  • Cook Time: 40 Minutes

  • Total Time: 1 Hour


  • 125 g all-purpose flour, spooned into measuring cup and leveled-off

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 115 g unsalted butter or spread like Stork which I prefer, at room temperature

  • 95 g granulated sugar, plus 1 tablespoon for sprinkling over cake

  • 2 large eggs

  • 2 tablespoons southern comfort

  • About 550 gram of cooking apple or 2 large Granny Smith apple and 1 small regular Granny Smith apple. peeled, cored and cut into 1.5 cm cubes

  • Confectioners' sugar (optional), for decorating cake

The instruction is exactly the same to the original recipe by Jenn Segal


  1. Preheat the oven to 165°C. Grease a 20 cm springform or regular cake pan with butter or nonstick cooking spray. If using a regular cake pan, line the bottom of the pan with parchment paper and grease again.

  2. In a small bowl, whisk together the flour, baking powder and salt.

  3. Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla and rum. Don't worry if the batter looks grainy at this point; that's okay. Add the flour mixture and mix on low speed until just combined. Using a rubber spatula, fold in the chopped apples.

  4. Scrape the batter into the prepared pan and even the top. Sprinkle evenly with 1 tablespoon of granulated sugar. Bake for about 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool on a rack. Run a blunt knife around the edges of the cake. If using a springform pan, remove the sides. If using a regular cake pan, carefully invert the cake onto the rack, remove the parchment paper, then gently flip the cake over and place right-side-up on a platter. Using a fine sieve, dust with Confectioners' sugar (if using). Cake can be served warm or room temperature, plain or with lightly sweetened whipped cream or vanilla ice cream.

Chocalate cake with marsmallow meringue toppings


Serves: 8-10 
Prep time: 30 min 
Cook time: 1 hrs


For the cake

  • 1 1/4 cups or 142gm self raising flour

  • 1/2 cup or 50gm cocoa powder

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup or 200gm sugar

  • 3/4 cup or 180 mL milk

  • 1 egg

  • 1/4 cup canola oil or olive oil

For the meringue

  • 4 large egg whites

  • 1/8 teaspoon cream of tartar

  • 150 grams sugar

Directions - For the cake

  1. Preheat oven to 160°C.

  2. Grease one 9-inch round cake pan with butter and dust with flour, shaking out any excess. Place a round of parchment in the bottom of the cake pan. Set aside.

  3. In a large mixing bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.

  4. Add in the sugar and whisk the ingredients together.

  5. Make a well in the center of the dry ingredients and add the milk, egg, and oil. Using an electric hand mixer, mix the batter together on a low speed until well combined.

  6. Pour the batter into the prepared cake pan and place into the oven.

  7. Bake for 30 minutes or until a toothpick comes out clean when inserted into the center of the cake. Remove to a cooling rack.

  8. Once cool, remove the cake from the cake pan. Peel the parchment paper off the bottom of the cake and put onto a serving plate.

Here's the list!


Malaysian / Singaporean

  1. Roti King in Euston - best Roti Prata. Teh Tarik, Nasi Lemak. Mee Goreng. Everything there is super good. go during off peak hour as it is super popular and small.
  2. Rasa Sayang in Chinatown - for decent Singaporean food like CKT, Hokkien Mee, Chicken rice.
  3. Another one they can try is : C&R in Chinatown
  4. Old Town - More Hongkong style. Some people like the Chicken Rice there.


  1. Jidori in Covent Garden - for modern Japanese
  2. Koya for Udon - fresh udon made in the shop
  3. Lots of Ramen places around soho area - but Tonkatsu is my fave.
  4. Misato in chinatown - my japanase hairstylist favourite jap place. cheap and hole in the wall kind.


  1. Dumpling Shack at Spitafield Market - Good Spicy Wan Ton Tan Tan Noodle
  2. Beijing Dumpling in Chinatown


  1. My personal fave is Sri Lankan Indian restaurant - Hoppers in Soho or Oxford street
  2. Kricket in Soho
  3. Gymkhana for michelin Star Indian.


  1. Dotori in Finsbury Park.

  2. Yori near Soho -

  3. Assa in Soho - for Korean Hotpot

  4. Seoul Bakery near Russell Square - hole in the wall for quick korean fix


Where to get your chilli fix in London this winter.

Where to get your chilli fix in London this winter.


Winter is here. We need all the 'heat' we can get. So here’s my list of restaurant where you can get your spicy fix. This is not an exhaustive list. I am constantly hunting for my next chilli fix. Follow me on instagram for the latest tip.

My top 3 Sichuan / Hunan Restaurants

Food House 風味食堂

  • Local and authentic, this Sichuan restaurant located on the main strip of Chinatown is my go-to restaurant when I need proper Sichuan chilli fix when I am in Chinatown. Look out for the restaurant opposite Cafe Wan Chai with the Chinese name, 風味食堂.

  • Must order dish: Dry Hot Pot

  • Address: 46 Gerrard Street, W1D 5QH (show map links)

Má Là Sichuan Restaurant

I used to work in Pimlico and this is my go-to lunch spot when I need a lunchtime spicy fix. Not all dishes are authentic.

Recommended dishes: Legendary Mapo Tofu, Fragrant Chilli Chicken (it is a super spicy dish), Dry Wok Chicken,

Address: 37 Monck Street, Westminster, London. SW1P 2BL

Yi Ping

This restaurant located in Angel does a solid mapo tofu and dry wok chicken,

Address : 70-72 Liverpool Road, London N1 0QD

Xi An Impression

Situated literally opposite the Arsenal Emirates stadium,  this small little hole in the wall serve Xi'an local street food.

Address: 117 Benwell Rd, London N7 7BW